Créé avec l’IA
Vegetable Macaroni Soup
30 min 202 kcal par portion Facile
Ingrédients
4 Portions
- elbow macaroni250 g
- evaporated milk140 ml
- water1,5 liters
- onion1 medium
- carrot1 medium
- cabbage100 g
- garlic3 cloves
- olive oil1 tablespoon
- saltto taste
- pepperto taste
Instructions
- 1
Begin by preparing the vegetables. Peel and finely chop the onion, carrot, and garlic. Shred the cabbage into thin strips.
- 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and garlic. Sauté until the onion becomes translucent and the carrot softens, about 5 minutes.
- 3
Add the shredded cabbage to the pot and continue to sauté for another 2-3 minutes.
- 4
Pour in the water and bring the mixture to a boil.
- 5
Once boiling, add the elbow macaroni to the pot. Cook according to the package instructions, usually about 8-10 minutes, until the macaroni is al dente.
- 6
Reduce the heat to low and stir in the evaporated milk. Allow the soup to simmer for an additional 5 minutes.
- 7
Season the soup with salt and pepper to taste.
- 8
Serve hot, garnished with fresh herbs if desired.
